View Pit Stop page for race #2021 by stryder3334 — Ghost race
View profile for stryder3334 (stryder3334)
| Official speed | 45.20 wpm (90.80 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2023 5:23:09am UTC |
| Race Finish | May 19, 2023 5:24:40am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 36.91 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |